Terrine of veal snout, mustard seeds, pickled vegetables and anchovy mayonnaise
Author Raimundo Elcacho Pueyo
Vegetables for broth
Extra virgin olive oil
Sea salt flakes
Clean and scald the veal snouts, burn with a handheld blowtorch any hair that may remain. Cook in a broth with plenty of vegetables, salt and white wine. Once cooked, strain and press into a terrine mold.
Cook the mustard seeds in water and
preserver in a solution of salt, vinegar and water.
Pickle wedges of purple onion, carrot sticks and cubes of turnip and cucumber.
Prepare a traditional mayonnaise with good quality anchovies.
To serve, cut the meat from the terrine mold in same manner as preparing a carpaccio and brush with a reduction of its own juices. Place under a grill for a few seconds to warm. Sprinkle abundantly with fresh chives, sea salt flakes and freshly ground pepper. Place the other ingredients on the carpaccio in a decorative manner.
Raimundo Elcacho Pueyo
Raimundo Elcacho is a humble man, modest; however for his colleagues, Carmelo Bosque included, is one of the best cooks of Aragon. Following his long professional background in the best restaurants of Huesca and Saragossa, he has just opened his own business in Saragossa: El Pancetas, with which the cook wants to bring quality to the streets. Those who allowed themselves to lead by the rotten and informal name of the restaurant are often surprised when tasting a perfect cuisine, in which flavour is the priority.
The recipe of terrine of veal snout, mustard seeds, pickled vegetables and anchovy mayonnaise as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.